Going with the theme of little to no waste like in Blueberry Butter and Blueberry Syrup, we wanted to find more ways to get the most out of our produce. With that being said, we wanted to delve into the wonderful world of ‘Scrap Jellies.’ As the name implies, we utilize what would otherwise be considered scraps to make delicious jellies. For this recipe, we started off making Pear Butter (recipe to come), and wanted to keep the fruit skins as well as cores. Keep in mind, this quick and easy recipe can be utilized in many ways such as Apple Scrap Jelly, Peach Scrap Jelly (hopefully this weekends plans), or even more unique ones such as Plum or Mango Scrap Jelly. Get creative
Pear Scrap Jelly
[Yield: (7) Half-Pints]
Materials: (all materials can be found on The Necessities for reference)
- 7 half-pint jars (plus flat lids and bands/rings) + a few extras
- 1 water bath
- 1 cheesecloth
- 1 strainer
- 1 funnel
- 1 jar lifter
- 1 stainless steel ladle
- 1 large bowl
- 1 large stainless steel pot (or dutch oven)
- 1 dish towel (large enough for the jars to cool on)
- Inspect each of your jars for cracks, chips, and/or any other questionable markings before use.
- Place wire rack into bottom of water bath with ‘arms’ up to allow jars to be placed.
- Fill your water bath with enough water to cover each of the jars with 1-2″ of liquid and place on burner to warm jars (simmer but do not boil).
- Carefully peal each pear (remembering to place skins into a bowl) then, cut in half. Remove core and add to bowl of pear skins. Put the ‘meat’ of the pear aside for another use. (I used the fruit to make pear butter but you can use it to can slices in a syrup if you desire.)
- Pour scraps into a large pan and cover with water.
- Bring scraps to a boil over medium heat. Allow to boil, while stirring frequently, for 30 minutes.
- After boiling is complete, turn off & remove from heat.
- Layer cheesecloth into strainer and place over a large bowl (preferably a large measuring cup that can hold at least 4 cups).
- Pour scraps/juice into cheesecloth filled strainer and let sit until 4cups of juice has been collected.
- Pour 4 cups of pear juice into dutch oven, add lemon juice, and mix in pectin.
- Then, bring mixture to a boil while stirring frequently.
- Once boiling, add all sugar, stirring continuously, and return to a boil.
- Boil hard for 1 minute then turn off and remove from heat.
- Remove empty jars from water bath by lifting the wire rack and setting the arms on the rim of the water bath. Then, using jar lifter empty and remove the jar from the water.
- Place funnel in jar and carefully ladle hot jalapeno jelly into each jar keeping a 1/4 in head space. [Head space is the distance from the top of the jar to the food filling the jar.]
- Wipe the rim of each jar with a damp cloth ensuring that the rims are clean.
- Place flat lid and screw band on jar and finger tighten. [Hint: Place the jar on a towel and using only your fingers, tighten the band until your jar spins on the towel.]
- Once finger tightened, return to warm water bath to avoid thermal shock. [Thermal shock is the cracking of jars from an extreme temperature swing such as putting hot food into a cold jar.] Lower wire rack once full.
- Place lid on water bath canner, return to high heat and bring water to a full rolling boil.
- Once boiling, set timer for 10 minutes [refer to your elevations processing time for correct info].
- After 10 minutes, turn off heat and remove the lid. Wait an additional 5 minutes.
- Once again, lifting wire rack and placing arms on canner rim, use the jar lifter to remove your filled jars and place on a towel in a cool & draft-free location.
- Wait 24 hours before touching the jars. After 24 hours, remove the bands and pick up each jar from the flat lid (this will help ensure that each jar is truly sealed). Once the seal is verified, you may wash the exterior of the jars, dry, label, and store for future use.